Butterbean hummus:125g streaky bacon, crispy fried and chopped410g Rhodes Quality butter beans in brine, drained1Tbsp roasted garlic1-2Tbsp waterZest and juice of 1 lime1Tbsp tahini2 sprigs thyme, chopped2-4 Tbsp olive oil1tsp smoked paprika2 spring onions, finely choppedSalt and pepperRoasted vegetables to serveFor the dough combine the flour and salt in a mixing bowl. Make a well in the centre of the flour before adding the yogurt, water, parsley and oil. Mix until well combined (if the dough is too dry adjust by adding more water, 1 Tbsp at a time). Turn out onto a floured surface and knead dough until smooth and elastic for about 3-5 minutes. Place back in the bowl, wrap with cling film and set aside to rest for 15-20 minutes.Divide the dough into 12-16 even sized balls and roll out into rustic rectangles. Place slices of the cheese onto half of the rectangles before closing the sandwiches with the remaining dough. Give it a final roll to glue the two halves together, enclosing the cheese. Heat a large greased griddle pan and fry for 3-5 minutes on each side until cooked. For the hummus heat a pan with oil on medium heat and sauté the bean and garlic for 5 minutes. Combine all ingredients except the bacon in a food processor and blend until smooth. Taste and season with salt and pepper if necessary. Transfer to a small serving bowl and sprinkle with the bacon and a drizzle of olive oil. Serve with the Turkish flatbread and roasted vegetables.